Greek Honey Cake
Infused with the aromatic warmth of cinnamon and the zesty tang of orange, this sugar-free Greek honey cake tastes divine. Garnished with chopped pistachios, this moist cake will have everyone go mmmmmm…..
Ingredients
1 cup almond flour
1/2 cup ground pecans
1/2 cup monkfruit sweetener
1/2 cup butter, room temperature
1/4 cup coconut oil
3 large eggs
1 Tbsp orange zest
1 Tbsp lemon juice
2 tsp baking powder
1/2 tsp ground cinnamon, divided
Pinch of salt
Garnish: 1/4 cup pistachios, chopped
“Honey” soak
3/4 cup water
1/4 cup sugar-free honey substitute
1 tsp lemon juice
Yields: 10 servings
Per serving*:
Calories: 277
Net carbs: 2.5
Protein (grams): 5
Fat (grams): 27
Prep time: 10 min
Cook time: 40 min
Total time: 1 hr 20 min
* Net carbs and other nutritional information may vary based on brand used
Directions
In a medium-sized bowl, combine the almond flour, ground pecans, baking powder, orange zest, cinnamon, and a pinch of salt. Set this mixture aside for later use.
In a separate large bowl, use an electric mixer to blend the butter, coconut oil, and monkfruit sweetener. Continue mixing until the texture becomes light and airy.
Add the eggs and lemon juice to the butter mixture, blending well.
Gradually fold in the dry ingredient mixture to the wet mixture, blending until the batter is smooth and uniform.
Pour the cake batter into a greased or parchment-lined springform pan, spreading it evenly.
Place the pan in the preheated oven and bake for 35-40 min.
While the cake bakes, make the honey soak. In a small saucepan, combine water, honey substitute, and lemon juice. Heat this mixture over medium-high heat, stirring occasionally. Once it reaches a gentle simmer, remove it from the heat and set aside.
After removing the baked cake from the oven, immediately pour the honey soak over the top.
Allow the cake to cool at room temperature for about 30 minutes.
Once cooled, release it from the springform pan, then sprinkle the top generously with chopped pistachios.
Serve immediately and keep any leftover cake slices in the refrigerator. Enjoy this delightful treat!
Greek Honey Cake
Ingredients
- 1 cup almond flour
- 1/2 cup ground pecans
- 1/2 cup monkfruit sweetener
- 1/2 cup butter, room temperature
- 1/4 cup coconut oil
- 3 large eggs
- 1 Tbsp orange zest
- 1 Tbsp lemon juice
- 2 tsp baking powder
- 1/2 tsp ground cinnamon, divided
- Pinch of salt
- Garnish: 1/4 cup pistachios, chopped
- 3/4 cup water
- 1/4 cup sugar-free honey substitute
- 1 tsp lemon juice
Instructions
- In a medium-sized bowl, combine the almond flour, ground pecans, baking powder, orange zest, cinnamon, and a pinch of salt. Set this mixture aside for later use.
- In a separate large bowl, use an electric mixer to blend the butter, coconut oil, and monkfruit sweetener. Continue mixing until the texture becomes light and airy.
- Add the eggs and lemon juice to the butter mixture, blending well.
- Gradually fold in the dry ingredient mixture to the wet mixture, blending until the batter is smooth and uniform.
- Pour the cake batter into a greased springform pan, spreading it evenly.
- Place the pan in the preheated oven and bake for 35-40 min.
- While the cake bakes, make the honey soak. In a small saucepan, combine water, honey substitute, and lemon juice. Heat this mixture over medium-high heat, stirring occasionally. Once it reaches a gentle simmer, remove it from the heat and set aside.
- After removing the baked cake from the oven, immediately pour the honey soak over the top.
- Allow the cake to cool at room temperature for about 30 minutes.
- Once cooled, release it from the springform pan, then sprinkle the top generously with chopped pistachios.
- Serve immediately and keep any leftover cake slices in the refrigerator. Enjoy this delightful treat!
Nutrition Facts
Calories
277Fat (grams)
27 gNet carbs
2.5 gProtein (grams)
5 g* Net carbs and other nutritional information may vary based on brand used
